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chicken picatta

chicken picatta

serves 4
by nancy stone

Ingredients

  • 2 boneless chicken breasts split to make 4 thinner cutlets
  • 3 eggs beaten
  • ½ cup flour
  • salt pepper
  • ½ stick butter
  • 4 tbl olive oil
  • ½ cup white wine
  • ½ cup chicken broth
  • 2 lemons
  • ¼ cup capers optional, drained and rinsed
  • parsley

Instructions

  1. place eggs and flour in separate shallow dishes
  2. season chicken with salt and pepper
  3. dip chicken in egg, then flour, then egg again
  4. melt butter and oil together in a skillet
  5. add chicken and cook 4-5 minutes per side on medium until browned
  6. remove chicken from pan
  7. deglaze pan with wine and scrape up anything left in the pan
  8. add chicken broth and bring to a boil
  9. add chicken back in and turn to low
  10. add juice from 1 lemon and cook for 3-5 minutes until thickened slightly
  11. add capers, the second lemon thinly sliced and the parsley
  12. serve.